I still remember the first time I bit into Blueberry Cloud Bread—soft like a marshmallow, slightly sweet, and bursting with juicy berries.
It felt like eating a blueberry cheesecake crossed with a soufflé, but with none of the guilt!
This low-carb treat has become one of my go-to recipes when I crave something light, fruity, and absolutely delicious.
Why I Love This Recipe
It’s naturally gluten-free and low-carb.
So light and fluffy—almost like biting into a cloud.
Sweet enough to satisfy cravings, but still healthy.
Fresh blueberries add a juicy pop in every bite.
Great for breakfast, snack, or even dessert!
What You’ll Need (Ingredient Highlights)
Eggs – Separated to create a fluffy meringue base.
Full-fat cottage cheese – Adds richness and protein; blended smooth for creaminess.
Cornstarch – Helps give the bread structure and soft texture.
Cream of tartar – Essential for stabilizing the whipped egg whites.
Powdered sweetener – Optional, but adds a gentle sweetness.
Vanilla & lemon zest – Optional flavor enhancers for a fresh, fragrant touch.
Fresh blueberries – The star ingredient! Juicy and slightly tart.
Pro Tips Before You Start
Drain your cottage cheese well before blending—it prevents sogginess.
Use clean, dry bowls for egg whites—any oil or yolk will prevent whipping.
Gently fold the batter—preserving the air is key to fluffiness.
Don’t overbake—watch for golden edges and slight firmness.
Let them cool—they’ll firm up as they rest, so be patient.
How to Make Blueberry Cloud Bread
Step 1: Prep the Oven
Preheat your oven to 300°F (150°C).
Line a baking sheet with parchment paper.
Step 2: Drain and Blend the Cottage Cheese
Tilt the container to drain any excess liquid or use a fine-mesh strainer.
Blend the cottage cheese until smooth and creamy using a food processor or immersion blender.
Step 3: Whip the Egg Whites
In a clean mixing bowl, beat the egg whites with cream of tartar until stiff peaks form.
This step builds the airy base of the cloud bread.
Step 4: Mix the Yolks
In a separate bowl, whisk together the egg yolks, blended cottage cheese, cornstarch, sweetener (if using), vanilla, and lemon zest until well combined.
Step 5: Fold the Batter
Carefully fold the yolk mixture into the whipped egg whites.
Use a spatula and go slowly to maintain the fluffy texture.
Step 6: Add Blueberries
Gently fold in the blueberries, making sure they’re evenly distributed without deflating the batter.
Step 7: Scoop and Shape
Spoon the batter onto your prepared baking sheet using a ¼ cup measure.
Leave space between each round—they’ll spread slightly.
Step 8: Bake and Cool
Bake for 25–30 minutes, or until golden and slightly firm.
Let cool on the sheet for a few minutes, then transfer to a wire rack to finish cooling.
What to Serve It With
A dollop of Greek yogurt or whipped cream.
Drizzle with honey or maple syrup for sweetness.
Enjoy with a cup of tea or iced coffee.
Pair with scrambled eggs for a protein-packed breakfast.
Variations / Substitutions
Berry swap – Try raspberries or chopped strawberries.
Add cinnamon – A pinch adds warmth and spice.
Make it savory – Skip sweetener and berries; add herbs or shredded cheese.
Dairy-free? – Try dairy-free cream cheese alternatives, but check consistency.
Extra protein – Add a scoop of vanilla protein powder (reduce cornstarch slightly).
Storage & Leftovers
Fridge – Store in an airtight container for up to 3 days.
Freezer – Wrap individually and freeze up to 2 weeks. Reheat in oven or toaster.
Best texture – Warm gently before serving to bring back softness.
FAQs
Can I use frozen blueberries?
Yes, but thaw and drain them well to prevent extra moisture.
Why do I need to separate the eggs?
Whipping egg whites separately creates the airy texture cloud bread is known for.
Do I need to use cream of tartar?
It helps stabilize the egg whites. If you don’t have it, a few drops of lemon juice can work.
Can I use low-fat cottage cheese?
You can, but the texture may be less creamy.
Is the sweetener necessary?
Nope—it’s totally optional and based on your taste preference.
How do I know they’re done baking?
They should be lightly golden and firm to the touch but still soft inside.
Can I make them ahead of time?
Yes! They’re great for meal prep—just store properly and reheat gently.
Final Thoughts
This Blueberry Cloud Bread is light as air, slightly sweet, and packed with fresh berry flavor.
It’s the kind of treat you can enjoy without guilt—whether you’re cutting carbs or just want a fun way to eat more protein.
Try it once, and you’ll find yourself making it again and again.
Fluffy Blueberry Cloud Bread
Ingredients
- 3 large eggs separated
- ½ cup full-fat cottage cheese drained well and blended until smooth
- 1 tablespoon cornstarch for structure and texture
- ¼ teaspoon cream of tartar helps stabilize egg whites
- 1 tablespoon powdered sweetener optional, for mild sweetness
- ½ teaspoon vanilla extract optional
- ½ teaspoon lemon zest optional
- ½ cup fresh blueberries
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Drain excess liquid from cottage cheese and blend until smooth.
- In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
- In another bowl, mix yolks with blended cottage cheese, cornstarch, sweetener, vanilla, and lemon zest.
- Gently fold yolk mixture into whipped egg whites.
- See full steps with tips & photos → https://wimpysdiner.net/fluffy-blueberry-cloud-bread/
